Salsa Making Tip: Always
use fresh oils. Like spices, oils lose their flavor over time and some
can go rancid if kept too long.
Tasty D thru
Hot G thru
6 to 7 orange habaneros, chopped
1/2 cup tomato puree - not tomato paste(or you can also use diced
tomatoes or fresh
tomatoes depending on what you have at home)
1/2 large onion
3 tbsp chopped coriander
2 large garlic cloves
1 tbsp brown sugar
1 tbsp honey
1 tsp salt
1 tsp coarse black pepper
few chopped black olives
I used the recipe of Heinous Habanero by Big Bob (on this website) as
my basic but I added
some of my own ingredients along the way to personalize it.
Put all ingredients except olives into a grinder.
Pulse for a few minutes. Make sure that all the
ingredients are properly ground but not too much. You still want to
maintain some chunkiness but
not too much. The mixture will not be too thick nor runny. Just
perfect. Grind to whatever
consistency you like.
Pour into bowl and then mix in chopped black
olives and garnish with finely chopped onion before
serving. It's better to make this a couple of days before needed to
give it some time to breathe.
Store in an airtight bottle and keep.